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Preparation Time : 35
Cook Time : 25
Total Time : 60
6 medium (1kg) pontiac potatoes or red delight potatoes, peeled
Vegetable oil, for deep-frying
1 teaspoon sea salt
2 teaspoons coarsely chopped fresh rosemary leaves
Cut potatoes into 1cm thick slices. Cut slices into 1cm thick chips. Layer between sheets of paper towel to remove excess moisture. Stand for 10 minutes.
Heat oil in a wok or large deep frying pan over medium-high heat. Deep-fry potato, in batches, until potato rises to the surface and turns opaque. Using a slotted spoon, transfer chips to a tray lined with paper towel. Cool for 15 minutes.
Reheat oil. Deep-fry chips, in batches, for a further 3 to 4 minutes or until golden. Drain on paper towel. Transfer to a bowl. Add salt and rosemary. Toss to coat. Serve.
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